Spinach cannelloni
Pasta, rice and other cereals
- 1 kg of spinach
- 16 cannelloni plates
- 50 g of salted ham
- Some pine nuts
- Some soaked raisins
- 25 g of grated cheese
- Butter
- Béchamel sauce
- Salt
- Water
-
Preparation
Clean and wash spinach with two or three waters and cut into small pieces. In a pan fry the ham and pine nuts, and add the spinach and raisins. Boil the paste from the cannelloni, cool in cold water and wipe. Fill them with spinach. Put the gutters on a tray, cover with béchamel sauce and grated cheese and au grate in the oven.
Variations:
Instead of béchamel sauce can be put in it.
Bechamel can be added to the filling to tie it a little more. -
- Source: Corpus of Catalan Cuisine
